I tend to make grand dinner plans in the summertime that are quickly abandoned as soon as the temps eek past 90. This is a simple, quick dish that can be made to accompany just about anything, from burgers to steak to fish...or even as a light and refreshing meal of its own with a crusty heel of bread. —Camilla Maybee
large heirloom tomatoes
cloves garlic, minced
extra virgin olive oil
packed fresh sage leaves, chopped
In This Recipe
Dice the tomatoes and set aside.
Combine the vinegar, oil, shallot, garlic, sage leaves, and pepper. Whisk together until well combined and let sit at room temperature or in the fridge for about 20-30 minutes to let the flavors marry.
Combine the tomatoes, walnuts, and dressing and toss to combine. This can be served immediately or made ahead and refrigerated.